Heidi Thornton's Super Green Pesto

This recipe requires a hand blender

Ingredients

¼ cup plus 1 tablespoon (55g) Pine Nuts

20g Almonds

1 medium clove Garlic, crushed

100g fresh Italian Basil

75g Avocado (be sure to test the avocado first to make sure it's a good one!)

2 tablespoons Water

2 teaspoons (4g) Melrose Organic Essential Greens Powder

2 heaped tablespoons (20g) good quality Parmesan Cheese, grated

1/3 teaspoon Sea Salt

Lightly toast the pine nuts in a heavy-based pan over low heat. Watch them carefully, you don't want to burn them. Place them in a small bowl.
Repeat the same process with the almonds.
Add the toasted pine nuts and almonds to your blender, along with the crushed garlic, basil, avocado, olive oil and water. Blend until smooth.
Add the essential greens powder, parmesan and salt. Pulses until incorporated.
Taste and adjust as you desire. If you enjoy a thinner pesto, add a little more olive oil. Add more salt if you feel it needs it. If you want more green powder goodness, add in more!

Store in an airtight jar or container in the refrigerator, with a layer of olive oil to cover the top of the pesto. Use within 5 days.

Add your pesto to hot pasta, drizzle with a little olive oil and mix to incorporate. Serve with extra grated parmesan if you wish. For a more substantial meal, add a handful of diced, steamed asparagus and sliced, grilled chicken breast to this mix (adding more pesto if required).
Spread onto toasted bread and serve with poached eggs for breakfast.
Use the pesto as a spread on a fresh salad sandwich.
Use as a salad dressing with Melrose Extra Virgin Olive Oil - it would go beautifully with a big leafy green salad.
Use as a dip with Omega Brazil Nut Crackers (see related recipe).